Brown Butter Blueberry Muffins

Studded with fresh blueberries, these fluffy from-scratch muffins are ideal for brunch, but also make a terrific housewarming gift. Pile them in a dishtowel-lined basket for a special touch.

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Ingredients

Yields:
12

Cal/Serv:
213

2 c.
all-purpose flour

2 tsp.
baking powder

1/2 tsp.
kosher salt

1/2 c.
granulated sugar

2 tbsp.
granulated sugar

1/2 c.
unsalted butter

1 c.
whole milk

1
large egg

6 oz.
fresh blueberries

Directions

Prep Time:
0:15

Total Time:
0:35

Heat oven to 400ºF. Line a 12-cup muffin tin with paper liners or coat with cooking spray.

In a large bowl, whisk together the flour, baking powder, salt and 1/2 cup of the sugar; make a well in the center.

Melt the butter in a saucepan over medium heat. Once it melts, swirl the pan until the butter begins to brown and smell nutty, 2 to 3 minutes; remove from heat.

Pour the butter, milk and egg into the well of flour and stir to combine (a few lumps in the batter are OK--don't overmix); fold in the blueberries. Divide the batter among the muffin cups; sprinkle with the remaining sugar. Bake until a toothpick inserted into the center of a muffin comes out clean, 16 to 20 minutes. Let cool before unmolding.

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